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Halloween No-Bake Chocolate Eclair Dessert

October 16, 2013

Classic no-bake Chocolate Eclair Dessert is all dressed up for Halloween!

When it comes to Halloween, I have to admit I'm pretty low-key. Halloween is just one holiday that I don't get into all that much. I think it may have something to do with the fact that I broke my nose on Halloween when I was five years old falling down the stairs wearing my costume we'd made in Kindergarten class. Hmmm, haven't been much of a fan of the holiday ever since.

So when my 2nd grade students ask me with super enthusiasm, "Mrs. Harrelson, what are you going to be for Halloween?" my response is always ...

... "I'm going to be Mrs. Harrelson!"

There's usually a pause. And then they get it.

"Oh! You're not dressing up?" they say.

Nope. I don't do dressing up.

Well, except for maybe with food.

The hubby and I were grocery shopping last weekend, and we came upon the baked goods aisle ... all decked out with sweet treats decorated for Halloween. Hubby made a few suggestions of Halloween things I should make for the blog ... and none of his initial suggestions were to my liking.

Then his thoughts turned to one of our family's favorite desserts ~ no-bake Chocolate Eclair Dessert. "Hey, can you turn the pudding in Chocolate Eclair Dessert orange for Halloween?" he asked.

Great question!

To which I didn't have an answer. I'd never thought to turn pudding orange before.

So I gave it a try. And you know what? YES! ... Yes, you can turn vanilla pudding orange for Halloween.

For the filling: Combine the milk and food coloring. Add the dry pudding to the milk; beat. Stir in Cool Whip.

Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping: Bring cocoa, milk, and sugar to a full rolling boil (be sure it comes to a full rolling boil with bubbles all throughout the top, not just the sides of the mixture, or your topping won't set up!); boil for 1 minute, stirring constantly. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

Pour chocolate topping over the top layer of graham crackers.

Refrigerate over night.

For the decorative drizzle (optional): Place orange candy melts and shortening in a zip-top plastic bag; seal. Submerge in hot water until melted, kneading until smooth (or, microwave in 20 second intervals until melted, kneading after each interval).

Snip a tiny hole in one corner of the bag and drizzle orange accents over the top of the dessert. Let stand until coating is firm.

* A can of chocolate frosting may be substituted for the homemade chocolate topping. Melt frosting in the microwave and pour evenly over the top. You may not need the entire can.

16 comments

I have SO enjoyed catching up on the blog tonight...you have the most WONDERFUL recipes, stories, photos and I want to make everything! I am so, so sorry about the awful termites. They got around our door and wall at our entrance too. So sorry about the floor too. Miss you, friend! Fabulous as always!

All of your recipes you put on here look absolutely delicious and I love trick or treat ideas. I am waiting to share most of them with my granddaughter and daughter. Thanks for sharing and I will try this one out.

What a great idea! Maybe you could even use the pumpkin spice instant pudding? Either way, it's lovely and inviting. Thanks a million for sharing at Weekend Potluck. Can't wait to see what you bring next time.

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About Me

Hi! I'm Tracey, & I'm having fun with home cooking, one recipe at a time! A former businesswoman & teacher turned blogger & Mom, I love my latest career best. Join in the fun as I share tried-&-true recipes for the everyday home cook.